Enjoy This slightly special but satisfying steak and brie sandwich for lunch! It will warm you up on these cold days!!
Ingredients
Baguettes
500g Quality Mark sirloin steaks
1 Tbs butter
6 large Portobello mushrooms (thinly sliced)
salt and pepper
250grams brie cheese (sliced)
4 tsp Dijon mustard
4 Tbsp aioli
large handful rocket
Pickled onions
1 red onion (thinly sliced)
1 tsp sugar
1 tsp salt
¼ cup red wine vinegar
Method
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Add the onions to a small bowl or container along with the sugar, salt and red wine vinegar.
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Stir and allow to pickle whilst you prepare the rest of the fillings for the baguette.
3 Tip: These pickles can be made ahead of time and leftovers stored in the fridge for at least a week.
Baguette fillings and assembly
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Preheat your oven grill to 200⁰C.
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Sauté the mushrooms in a frying pan with a little butter until softened and slightly browned. Remove from the heat and cover with tinfoil to keep them warm while you cook the steak.
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Brush the steak with a little olive oil and season generously with salt and pepper. Heat your pan on high and add the steak. Cook on a hot grill to your liking. As a rule of thumb (for a steak 22mm thick) – cook 2 minutes each side for rare or 3-4 mins each side for medium-rare and 4-6 mins each side for medium.
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Remove the steaks from the pan and rest them in a warm place for at least 10 minutes before slicing thinly.
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While the steak is resting, cut your baguette into four even pieces and then slice each one in half lengthways. Open up each baguette and place on an oven tray. Drizzle the baguettes with olive oil, and toast under a hot grill for a few minutes.
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Lay the cheese slices in an even layer in each baguette and place back under the grill to melt.
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Assemble baguette by topping the melted cheese with the sautéed mushrooms then the slices of steak, followed by a few small dollops of Dijon mustard, the pickled onions, and rocket. Spread the top half of the baguette with aioli before folding the sandwich closed.
Enjoy!!
NZ Beef and Lamb